Name: Pork and herb stuffing
Prep time: 20 min
Cook time: 52 min
Total time: 1 h 12 min
Yield: 6 servings
Ingredients: 400 g Sausage meat, pre-seasoned or plain - adjust seasoning accordingly; 70 g Unsalted butter; 6 Shallots or 1 brown / red onion, finely diced; 2 Garlic cloves, minced; 10 Fresh sage leaves; 1½ tsp Dried thyme; 100 g Breadcrumbs, fresh or Panko; 1 Apple, like Granny smiths; Small Handful x Fresh Parsley (chopped), chopped; Salt and Black Pepper (to taste), to taste

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The recipe

Pork and herb stuffing

A classic, comforting stuffing that's perfect for Christmas dinner, any roast, or as a side dish on its own.

Serves 6
20 min prep
52 min cooking
Takes a bit of care

Times and difficulty are our estimates from the method, not stopwatch figures.

Scale

6 servings

Measurements

Method

Prep the aromatics

Step 1
Finely chop the shallots (or onion (6 onion)).
Step 2
Mince the garlic (2 cloves) as finely as possible (or use a garlic press/microplane).
Step 3
Roll the sage (10 leaves) leaves together, slice them finely, then cross-chop to break them down further.
Step 4
Chop the parsley.

Cook the flavour base

Step 1
Place a frying pan or sauté pan over medium heat and melt the 70g butter (70 g).
Step 2
Add the diced shallots/onion (6 onion) and cook for 4-5 minutes until soft and translucent.
Step 3
Add the garlic (2 cloves), sage (10 leaves), and 1½ tsp dried thyme (1½ tsp). Cook for a further 1-2 minutes.
Step 4
Remove from the heat and transfer to a plate to cool.

Combine the stuffing mixture

Step 1
In a large mixing bowl, add the sausage meat (400 g), breadcrumbs (100 g), grate in the apple (1), cooled onion (6 onion) mixture and the chopped parsley.
Step 2
Season with salt and pepper (remember to allow for whether your sausage meat (400 g) is already seasoned).
Step 3
Using clean hands (or gloves), scrunch and mix everything together until fully combined.

Shape or tray it up

Step 1: You can
Press the mixture into a baking dish, leave the top rough for extra crispy bits.
Step 2
Roll into stuffing balls.
Step 3
Use to stuff a bird.
Step 4: For this method
Spread the mixture loosely in a roasting dish, keeping the top uneven to help it crisp.

Bake

Step 1
Preheat the oven to 180°C (fan).
Step 2
Bake the stuffing for 45 minutes, or until the top is golden and crispy and the stuffing is fully cooked through.

Serve

Step 1
Let it rest briefly, then spoon out or slice.
Step 2
You'll have a beautiful, herby sausage stuffing with a crisp top and soft, flavourful middle.
Step 3
Perfect with roast chicken, turkey, pork, or as part of your festive table.

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Also in Christmas dinner, start to finish.

Questions people ask

How long does pork and herb stuffing take?

About 1 hour 12 min from start to finish, of which 20 min is prep and 52 min is cooking. That figure is worked out from the method rather than timed with a stopwatch, so give yourself a little more the first time.

How many does it serve, and can I change that?

As written it serves 6. Use the scale control on the recipe card to change it: every quantity in the ingredients and inside the method steps updates with it. Seasoning, and anything measured in pinches or splashes, is deliberately left alone.

Can I see the ingredients in ounces and pints?

Yes. The metric and imperial switch on the recipe card converts every quantity, rounded to amounts you can actually weigh or measure rather than to four decimal places. Your choice is remembered for every recipe on the site.

Pork and herb stuffing

Pork and herb stuffing